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  First, start by soaking the bulgur with 1 cup warm water and set aside (for at least 15 minutes).

For the Meat Filling

• In a heated pan with olive oil, sauté the onion until translucent.
• Add the beef and spices, and break up the beef using a wooden spoon. Cook until the meat is browned, about 10 minutes.
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  Mix in pine nuts and set the filling aside to cool.

For the Kibbeh Dough

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  In a food processor, add the onion, red bell pepper, herbs, and spices. Process until the vegetables are chopped, then add the soaked bulgur. Continue to process the mixture until well combined and homogeneous.
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  Add the raw ground beef to the food processor and continue to process until a smooth dough forms, scraping the edges as needed. Ensure you process the mixture for at least 5 minutes; you are looking for a dough-like consistency. Place the dough in a large bowl and use your hands to divide it evenly in half.

To Assemble the Kibbeh

• Preheat the oven to 400 F, and grease a 35 cm (or 30 cm will work too) round pan with 2 tablespoons of the olive oil. The pan must be at least 1 inch in depth.
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  Using your hands, spread the first half of the dough in the pan and gently press it to form a smooth layer.
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  Spoon all the filling over the base layer.
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  Then, with wet hands, grab fistfuls from the remaining dough and pat them down between your palms to form small thin layers, then place on top of the filling. Repeat this until you've used up all the dough, placing them as close as possible. Then, wet your fingers and gently smooth the dough patties together to close them all up and create one even layer.
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  With a knife, score the top of the kibbeh into the shown pattern. To do this, start by cutting the kibbeh into 8 even "pizza slices". Then, working on each eighth at a time, create 3 cuts parallel to one edge of the pizza slice, and then 3 cuts parallel to the other side of the other edge of the slice. This will create small diamond shapes within each eighth. Please refer to the blog post for other easier cutting methods. You only need to cut through the top layer; this is just to decorate the kibbeh and not to actually create pieces. Top each small diamond with a pine nut or almond and drizzle with the remaining 2 tablespoons of the olive oil to cover.
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  Top with the the butter pieces and bake for 45 minutes. Finally, broil for an additional 5 minutes to achieve a golden color on top. Remove from the oven and rest for 5 minutes. Then, cut into desired sized pieces and serve with a cucumber yogurt salad or any salad of choice.